Italian Bean Soup

6
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"This soup is quite similar to minestrone, but instead of pasta it uses beans "

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (403.7 g)
  • Calories 636.6
  • Total Fat - 21.5 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 64.1 mg
  • Sodium - 1014 mg
  • Total Carbohydrate - 84.6 g
  • Dietary Fiber - 6.2 g
  • Sugars - 4.7 g
  • Protein - 26 g
  • Calcium - 133.1 mg
  • Iron - 5.5 mg
  • Vitamin C - 13.8 mg
  • Thiamin - 1.2 mg

Step 1

Heat olive oil in a large stock pot. Add the onions, carrots and celery. Saute for 10 minutes. Add garlic and zucchini. Cook 3-4 minutes more.

Step 2

Stir in the chopped tomatoes with juice, pesto, both stocks, and beans. Bring to a boil. Lower the heat and simmer for 35-40 minutes until vegetables are tender. Season with salt and pepper.

Step 3

Serve the spinach in the bottom of soup bowls and ladle the soup on top.

Tips & Variations


No special items needed.

QueenBea

I made this recipe adding a bit of red cabbage I had to use up. This is a very tasty soup and easy to put together.

review by:
(16 Oct 2012)